Farmers Market Quesadillas

By thecornerktichen
August 16, 2012
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Author Notes: Raid the farmers and enjoy fresh summer vegetable quesadillasthecornerktichen

Serves: 4

  • 2 tablespoons olive oil
  • 1/4 red onion, diced
  • 1 clove garlic
  • 1/2 cup summer squash, sliced thin
  • 1/2 cup zucchini, sliced thin
  • 1/2 cup white corn, sliced from the cob
  • 1/2 cup black beans, drained & rinsed
  • 8 6-inch corn tortillas
  • 2 cups Monterrey jack cheese, shredded
  • 2 tablespoons fresh cilantro, chopped
  1. Preheat the oven to 350ºF.
  2. Heat olive oil in a large saute pan over medium heat. Add onion and garlic, and sweat, without obtaining any color, about 2-3 minutes.
  3. Add squash, zucchini, corn and black beans and saute until vegetables are soft, about 5-8 minutes. Remove the pan from the heat.
  4. Place 4 tortillas on a large baking sheet. Top each tortilla with 1/4 cup of cheese. Top with vegetable mixture and cilantro. Top with remaining cheese, and finally the remaining tortillas.
  5. Bake until golden, about 8-10 minutes. Remove the baking sheet from the oven, and let quesadillas cool slightly.
  6. Slice in quarters and serve with salsa.

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